Italian fusilli with zucchini

1 1/4 pound zucchini

1 pound fusilli

1 head of garlic

colored bell peppers (red, green, yellow)

basil

2 tomatoes

thyme

marjoram

extra-virgin olive oil

salt and freshly ground pepper

Grana Padano

Slice the head of garlic in half. Wrap one half loosely in aluminum foil and bake it at 300º for around 40 minutes. Meanwhile, boil a large pot of salted water for the pasta. Clean and trim the zucchini, slice them in half lengthwise and scoop out the seeds. Cut them into short sticks. Warm a drizzle of oil in a skillet and flavor it with thyme and marjoram. Add the zucchini and sauté, then add a ladleful of the pasta water, cover, reduce heat, and simmer slowly for 20 minutes. Meanwhile, cook the fusilli to al dente. When the garlic is done, blend it together with the zucchini, the zucchini liquid in the pan, lots of basil, a drizzle of oil, salt and pepper. The mixture should be smooth and creamy. Chop various colored peppers (red, yellow, green) into a small dice. Chop the tomatoes into a small dice too. Sauté the peppers briefly in a pan with some olive oil over maximum heat, adding the tomatotes. Add salt to taste, then add the zucchini sauce and the pasta, stirring well. Serve immediately. Serve with grated Grana Padano on the side, if desired. Serves 6

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